Lightandzestyvegetablecoleslaw Recipes

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RESTAURANT-STYLE COLESLAW I

This a copy of a popular restaurant style coleslaw.

Provided by Marsha

Categories     Salad     Coleslaw Recipes     With Mayo

Time 1h15m

Yield 8

Number Of Ingredients 10



Restaurant-Style Coleslaw I image

Steps:

  • Combine the coleslaw and onion in a large bowl.
  • In a separate bowl, combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice; mix until smooth. Pour mixture over the coleslaw and onion; stir well and chill for 1 hour.

Nutrition Facts : Calories 183.8 calories, Carbohydrate 17.1 g, Cholesterol 10.6 mg, Fat 12.6 g, Fiber 0.9 g, Protein 1.4 g, SaturatedFat 2 g, Sodium 247.9 mg, Sugar 9.4 g

1 (16 ounce) package coleslaw mix
2 tablespoons minced onion
⅓ cup white sugar
½ teaspoon salt
⅛ teaspoon ground black pepper
¼ cup milk
½ cup mayonnaise
¼ cup buttermilk
1 ½ tablespoons white wine vinegar
2 ½ tablespoons lemon juice

LIGHT CREAMY COLESLAW

Make and share this Light Creamy Coleslaw recipe from Food.com.

Provided by CountryLady

Categories     Vegetable

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 11



Light Creamy Coleslaw image

Steps:

  • Stir all dressing ingredients together in a large bowl.
  • Add vegetables and stir to coat well.

1/4 cup light mayonnaise
1/4 cup light sour cream
1 tablespoon cider vinegar
2 teaspoons sugar
1/2 teaspoon Dijon mustard
1/4 teaspoon celery seed
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups finely shredded cabbage
2 large carrots, grated
2 green onions, finely sliced

VEGETABLE COLESLAW

Provided by Ina Garten Bio & Top Recipes

Time 15m

Yield 8 to 10 servings

Number Of Ingredients 11



Vegetable Coleslaw image

Steps:

  • Fit a food processor with the thickest slicing blade. Cut the cabbages into small wedges and place horizontally into the feed tube. Process in batches. Next, fit the food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. Process in batches and mix in a bowl with the grated cabbages.
  • In a medium bowl, whisk together the mayonnaise, mustard, sugar, vinegar, celery seeds, celery salt, salt, and pepper. Pour enough of the dressing over the grated vegetables to moisten them. Serve cold or at room temperature.

1 pound white cabbage (1/2 small head)
3/4 pound red cabbage (1/2 small head)
5 carrots
2 cups good mayonnaise
1/4 cup Dijon mustard
1 tablespoon sugar
2 tablespoons cider vinegar
2 teaspoons celery seeds
1 teaspoon celery salt
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

VEGETABLE COLESLAW

This coleslaw has a dressingseasoned with mustard and Champagnevinegar.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 9



Vegetable Coleslaw image

Steps:

  • Fit a food processor with largest slicing blade. Cut the cabbages into wedges to fit sideways into processor feed tube. Pulse to slice. Transfer cabbage to a large bowl. Change blade to largest grating blade. Fit carrots in feed tube so the long side is layingflat against blade; pulse to shred. Transfer carrots to bowl with cabbage.
  • In a medium bowl, whisk to combine mayonnaise, mustards, vinegar, salt, and pepper. Pour enough dressing over vegetables to moisten; stir to combine. Serve cold or at room temperature.

2 cups good-quality mayonnaise
1/4 cup Dijon mustard
1 tablespoon coarse mustard
2 tablespoons good-quality champagne vinegar or white-wine vinegar
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 pound white cabbage with green leaves (1/2 small head)
3/4 pound red cabbage (1/2 small head)
5 medium carrots, peeled and cut into 2-inch lengths

COLESLAW VINAIGRETTE

Make and share this Coleslaw Vinaigrette recipe from Food.com.

Provided by Karen From Colorado

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8



Coleslaw Vinaigrette image

Steps:

  • Combine cabbage, green onion and parsley in a large bowl.
  • Stir together vinegar, sugar, salad oil, and salt until sugar dissolves.
  • Pour dressing over vegetables.
  • Toss to coat.
  • Cover and chill.
  • Separate yolk from white of 1 egg.
  • Cut up the white and toss with the cabbage.
  • Slice remaining egg.
  • Arrange slices over the top of the salad.
  • Sieve yolk over the egg slices.

Nutrition Facts : Calories 137.2, Fat 9.5, SaturatedFat 1.8, Cholesterol 106, Sodium 622.5, Carbohydrate 9.4, Fiber 1.1, Sugar 8.1, Protein 3.9

2 cups shredded cabbage
1/3 cup sliced green onion
1/4 cup snipped parsley
3 tablespoons vinegar
2 tablespoons sugar
2 tablespoons salad oil
1 teaspoon salt
2 hard-boiled eggs, chilled

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